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Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too.
Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow
Beginning to "weep" that good 'ol pig honey
Fully "weeping." Ready to shut down exhaust and intakes
Finished product
Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland

Sorry for all the pics. Thanks for looking
Sent from my ADR6410LVW using Tapatalk 2

The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missedhttp://cowgirlscountry.blogspot.com/

Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

I am no expert on why it happens but tin my experience, at lower temps I have not been able to draw forth the pig honey like I did however the technique is also a lot about using the pig honey as a sign for when to start finishing your ribs. Just my two cents

I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

Sent from my ADR6410LVW using Tapatalk 2

I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.